Ingredients
- 1/4 teaspoon black pepper
- 16 ounces sliced cremini (baby bella) mushrooms
- 1/4 cup minced fresh parsley, plus additional for serving as desired
- 2 tablespoons minced fresh thyme or 1 teaspoon dried thyme
- 2 cloves garlic, minced
- 1 teaspoon kosher salt, divided
- 1 tablespoon olive oil, plus additional for drizzling on squash
- 4 ounces freshly grated Parmesan, plus additional for serving as desired
- 1 medium spaghetti squash (about 2 pounds)
- 3 cups fresh spinach, roughly chopped
Ready In 45 Minutes
Servings: 2
Cooking Instructions
Step 1
- Preheat your oven to 375 degrees F. Lightly coat a large baking sheet with cooking spray. Set aside.Halve the spaghetti squash and remove the seeds. Lightly drizzle and rub the insides and outsides of the squash with olive oil, sprinkle the insides of each half with 1/4 teaspoon kosher salt, then place cut sides down on the prepared baking sheet.
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Step 2
- Bake the squash until fork tender, about 25 minutes.
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INGREDIENTS:
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EQUIPMENT:
- Length: 25 minutes
Step 3
- Let rest for 10-15 minutes, until cool enough to handle, then shred in insides into strands with a fork. Set aside.Meanwhile, heat 1 tablespoon olive oil in a large, deep skillet over medium high.
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EQUIPMENT:
- Length: 15 minutes
Step 4
- Add the mushrooms and saut until golden brown, about 8 minutes.
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INGREDIENTS:
- Length: 8 minutes
Step 5
- Add the garlic, thyme, remaining 1/2 teaspoon salt, and black pepper, then saut until fragrant, about 1 additional minute.
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Step 6
- Add the chopped spinach by handfuls, allowing it to wilt, then adding more as it will fit into your skillet. Cook just until all of the spinach wilts, about 2 minutes.
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EQUIPMENT:
- Length: 2 minutes
Step 7
- Add the shredded squash to the skillet, then cook just until heated through, about 2 minutes. Taste and add additional salt and pepper as desired. Stir in the Parmesan and parsley.
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EQUIPMENT:
- Length: 2 minutes
Step 8
- Serve warm, topped with additional parsley and Parmesan as desired.
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